Fiesta Month: Saving the Best for Last

Fiesta came to an end a few days ago. Sadly, this means today’s post is my last for Fiesta Month. While April hasn’t been the best to us I hope some of you were able to party it up in celebration.

The past few weeks I have provided you with some of my tasty Mexican dishes to honor this holiday of my hometown. I started you off with some flavorful Spanish rice, shared a taco filling experiment with you, went a little East with spring rolls, and most recently gave you a super simple quesadilla idea. There’s something missing, though. Something that really hits home with me. That something would be… enchiladas!

You can not go to one Mexican restaurant in San Antonio without seeing Enchiladas Verdes on the menu. In case you don’t know what that is, it’s chicken enchiladas covered in a tomatillo sauce and usually topped with sour cream. This was my all-time favorite dish no matter where we went to eat. You could make a safe bet that this is what I would order 98% of the time. Talk about comfort food. If someone here in Denver would make these for me that taste just like home I would be eating out at least once a week. Anyone? Nope, didn’t think so.

Of course I had to be the one to make a much less cruel, more healthy, allergy-friendly version, AND with that familiar taste I grew up with. Sounds like an impossible feat, right? Not as much as one would think. Once my imaginary all vegan Tex-Mex food truck hits the road you better believe this will be on the menu. Without further ado, I give you my recipe for the best Enchiladas Verdes I’ve had in years. My mouth is watering just thinking about these.

Verde Mushroom Enchiladas

Verde Mushroom Enchiladas

vegan, soy-free, nut-free, gluten-free

makes about 15 enchiladas

Kale Verde Sauce:

  • 1-2 tablespoons olive oil
  • 1 pound tomatillos, husked and quartered
  • 1 onion, cut into 8 sections
  • 1 garlic bulb, cloves separated and skin removed
  • 2 jalapenos OR 1 anaheim chile, as much of the seeds removed as desired
  • 2/3 cup raw sunflower seeds
  • juice from 2 limes
  • 1/2 cup water
  • half bunch green curly kale, stems removed and torn into smaller bits
  • half bunch cilantro
  1. Preheat oven to 400 degrees. In a 9 by 13 baking dish combine tomatillos, onion, garlic, and jalapenos. Toss in oil making sure all veggies are evenly coated. Roast for 30 to 40 minutes.
  2. In a blender combine sunflower seeds, lime juice, and water. Mix until seeds are broken down. Add kale and cilantro and blend until all is combined.
  3. Once veggies are done roasting, let them cool slightly. Add all the veggies and their juices to the kale mixture in the blender. Mix on high until it’s a smooth sauce. Set aside until needed.

Mushroom Enchiladas:

  • 1 tablespoon olive oil
  • 10 to 12 ounces cremini mushrooms, chopped
  • 15 ounce can hearts of palm, drained
  • 1 jalapeno, halved and sliced (optional)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup Kale Verde Sauce (recipe above)
  • 15 6-inch corn tortillas, homemade or store-bought
  1. Shred hearts of palm using a fork. It should resemble shredded chicken when done (see picture below).
  2. Heat oil in a large skillet. Cook mushrooms, hearts of palm, and jalapeno for 5 minutes. Add spices and cook for 1 minute longer. Stir in sauce, cover, and simmer on low for 15 minutes.
  3. Meanwhile, preheat oven to 375 degrees. Spread some of the verde sauce on the bottom of the same baking dish you used to roast the veggies and set aside.
  4. Prepare tortillas by warming them. I find the best way to warm them is to wrap about 8 together in foil and place in the oven for 10 minutes. This will make filling and rolling them a lot easier so they won’t crack. You could also heat them individually in a small dry pan on the stove. Whatever is easier for you will work.
  5. Fill each tortilla with a couple tablespoons of mushroom filling, roll up, and place in baking dish. Repeat until filling is all used up, squeezing as many enchiladas into the pan as you can. Evenly spread remaining verde sauce over enchiladas.
  6. Cover baking dish with foil and bake for 25 to 30 minutes.
  7. Let cool before serving. I recommend topping them with my favorite sour cream alternative: plain, unsweetened coconut milk yogurt. Trust me, it’s delicious. Enjoy! (P.s. Don’t forget the Spanish rice!)

Shredded hearts of palm

Mushroom filling before cooking

Verde Mushroom Enchiladas

Verde Mushroom Enchiladas

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